Thursday, May 8, 2008

Recipe: Parmesan Goose

This is a wonderful recipe for all types of wild game. It takes a bit of time to prepare the birds although when you are done, you'll be eager to try it on other types of wild game. This is an all time favorite amongst our hunting friends. Haven't met anyone yet who didn't want to know the recipe or ask for seconds. I have cooked Pheasant, Quail, Chuckar, Elk, Deer and Bear Parmesan Style and all was delicious. ENJOY!

Parmesan Goose
1 Canada Goose
2 eggs
1/4 c. milk
1c. or more Parmesan Cheese
1c. or more Whole Wheat Flour
2-4 tbl. Butter
1/4 c. Olive Oil

First you need to bone out the Goose and cut the meat into approximately 1" chunks or close to it. Next in a small bowl add 2 eggs, a splash of milk and mix together. In another bowl, mix equal portions of Parmesan Cheese and a good quality Whole Wheat Flour. Using a cast iron skillet (preferred) turn on to medium/low and add a couple Tbs. of butter and a splash of Olive Oil (keeps butter from burning). Place Goose chunks in the wet mix, and then thoroughly coat in the dry mix and then into skillet. Let the Goose get golden brown and continue to cook until all sides are browned. This is not a particularly quick recipe for Waterfowl as there are alot of "nuggets" to cook for several friends. For a large Canada Goose plan on giving yourself about 30-45min. once you have de-boned the meat.

Women's Hunting Journal Integrity For The Hunt

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